Slow Cooker Hamburger Vegetable Soup

This hearty soup includes potatoes, cabbage, carrots, celery, tomatoes, and barley. It is the most vegetable-filled hamburger soup on the page and cooks slowly until the vegetables and grain are tender.

Prep time: 20 minutes | Cook time: 6-8 hours | Yield: About 8 servings

Ingredients

• 2 pounds ground beef
• 6–8 cups low-sodium beef broth, divided
• 1 can (14 1/2 ounces) crushed or diced tomatoes
• 2 cups peeled and cubed potatoes
• 1 cup shredded cabbage
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 cup chopped onion
• 1/3 cup pearl barley, rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt, to taste

Directions

1. Add the ground beef and onion to a skillet over medium heat.
2. Cook for 8-10 minutes, breaking the meat into small pieces, until it reaches 160°F.
3. Carefully drain excess fat.
4. Transfer the beef and onion to the slow cooker.
5. Add 6 cups of the broth, tomatoes, potatoes, cabbage, celery, carrots, barley, Worcestershire sauce, Italian seasoning, oregano, and pepper.
6. Stir everything together.
7. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until the vegetables and barley are tender.
8. Check the soup during the final hour and add some of the remaining broth if the barley has absorbed too much liquid.
9. Taste and add salt or additional pepper as needed.